This recipe is perfect for fall entertaining when fresh pears are seasonally available. For roasting, choose pears which are ripe yet firm. They should yield slightly when pressed near the stem.
15 min
PREP TIME
30 min
COOK TIME
381
CALORIES
10
INGREDIENTS
INGREDIENTS 8 SERVINGS
- 3/4 cup (175 milliliter) brown sugar
- 2 teaspoons (10 milliliter) Cinnamon Ground
- 1 teaspoon (5 milliliter) Nutmeg Ground
- 1/4 teaspoon (1 milliliter) Cloves Ground
- 4 firm ripe pears, such as Bosc or Anjou, halved and cored
- 1/4 cup (50 milliliter) butter, melted
- 1/3 cup (75 milliliter) whipping (35%) cream
- 4 (113 grams) squares of white baking chocolate
- 1/2 cup (125 milliliter) sliced almonds, toasted
- 1/2 cup (125 milliliter) dried cranberries, coarsely chopped
Preparation
- 1 Preheat oven to 400°F (200°C). Mix sugar, cinnamon, nutmeg and cloves in small bowl. Place pear halves, cut-side up, in 13 x 9 in (33 x 22 cm) baking dish sprayed with non stick cooking spray. Drizzle with melted butter. Sprinkle with brown sugar mixture.
- 2 Bake 30 minutes or until pears are tender, spooning brown sugar mixture over pears halfway through baking. Cool slightly
- 3 Bring cream just to boil in small saucepan on medium heat. Remove from heat. Add white chocolate; stir until chocolate is melted and sauce is smooth
- 4 To serve, place a pear half on each of 8 dessert plates. Stir brown sugar mixture in baking dish. Spoon over pear halves. Sprinkle with almonds and cranberries. Drizzle generously with white chocolate sauce. Serve immediately
- 5 Tip: Stir 1/4 tsp (1 mL) Club House Ground Cinnamon into the white chocolate sauce.
